{"id":914,"date":"2020-03-20T19:44:13","date_gmt":"2020-03-20T23:44:13","guid":{"rendered":"https:\/\/chefjudigallagher.com\/scrumptious\/?p=914"},"modified":"2020-03-20T12:46:10","modified_gmt":"2020-03-20T16:46:10","slug":"ancient-harvest-snack-recipes","status":"publish","type":"post","link":"https:\/\/chefjudigallagher.com\/scrumptious\/ancient-harvest-snack-recipes\/","title":{"rendered":"Ancient Harvest Snack Recipes"},"content":{"rendered":"<p><strong><u>Chocolate Banana Bread<\/u><\/strong><strong>&nbsp;<\/strong><\/p>\n<p><strong>Ingredients&nbsp;<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>6 large eggs, room temp<\/li>\n<li>3 TBSP honey, or pure maple syrup<\/li>\n<li>3 TBSP coconut palm sugar<\/li>\n<li>1\/4 c coconut oil, or butter<\/li>\n<li>1 tsp vanilla, optional<\/li>\n<li>3\/4 c Ancient Harvest Quinoa Flakes<\/li>\n<li>1\/3 c cacao\/cocoa powder<\/li>\n<li>1 1\/2 tsp baking powder<\/li>\n<li>3\/4 tsp baking soda<\/li>\n<li>1\/4 tsp sea salt<\/li>\n<li>1 1\/2 c mashed ripe bananas, about 4 medium bananas<\/li>\n<li>1\/4 c chocolate chips (dairy free)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ul>\n<li>Preheat oven to 350F.<\/li>\n<li>Beat honey, coconut sugar, and oil\/butter together until combine.<\/li>\n<li>Add in eggs and mix evenly.<\/li>\n<li>In another bowl combine quinoa flakes, cacao powder, baking powder, baking soda, and salt.<\/li>\n<li>Add the dry ingredients to the wet ingredients until all the ingredients are mixed in well.<\/li>\n<li>Mash bananas, you can use the same bowl you used for the dry ingredients. If you like less texture you can blend them smooth in a mini food processor.<\/li>\n<li>Stir the bananas into the batter and set aside.<\/li>\n<li>Spray a 10\u00d74 loaf pan with non-stick spray and line with parchment paper.<\/li>\n<li>Place bread in the oven for 30 minutes.<\/li>\n<li>Sprinkle the top of the bread with chocolate chips, just pull the rack out don\u2019t remove the bread from the oven.<\/li>\n<li>Slide back in and continue baking for 20 minutes or until a toothpick comes out clean.<\/li>\n<li>Let cool for 10-20 minutes on a wire rack before lifting the parchment paper and removing from the pan to continue cooling.<\/li>\n<li>Enjoy!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong><u>Pumpkin Quinoa Brittle<\/u><\/strong><strong>&nbsp;<\/strong><\/p>\n<p><strong>Ingredients&nbsp;<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u00be cup Ancient Harvest \u2122 Traditional Quinoa, dry, uncooked<\/li>\n<li>\u00bd cup Ancient Harvest \u2122 Quinoa Flakes, dry, uncooked<\/li>\n<li>1 tablespoon Amaranth, dry, uncooked<\/li>\n<li>1 teaspoon pumpkin pie spice<\/li>\n<li>\u00bc teaspoon cinnamon<\/li>\n<li>1 tablespoon brown coconut sugar or regular brown sugar)<\/li>\n<li>1 \u00bd tablespoons white coconut sugar or white granulated sugar<\/li>\n<li>1 teaspoon vanilla bean paste or Mexican or Madagascar vanilla<\/li>\n<li>3 tablespoons coconut oil, melted<\/li>\n<li>1 teaspoon pumpkin flavor extract<\/li>\n<li>1\/3 cup organic grade A maple syrup<\/li>\n<li>\u00bc cup pecan pieces, optional<\/li>\n<li>\u00bc cup pepitas or pumpkin seeds, optional<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ul>\n<li>Preheat oven to 350 degrees F.<\/li>\n<li>Line a cookie sheet (13\u201d x 9\u201d) with parchment paper.<\/li>\n<li>Combine all dry ingredients in a bowl. Mix well.<\/li>\n<li>Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.<\/li>\n<li>Spread the mixture on cookie sheet, flattening with a spatula until mixture is about \u00bc inch thick.<\/li>\n<li>Optional: top with pecan pieces and pepitas.<\/li>\n<li>Bake the quinoa brittle on the bottom rack of the oven for about 10-12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6-10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.<\/li>\n<li>Let cool for 10-15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin. This lasts about 5 days at room temperature.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>&nbsp;<\/strong><strong><u>Quinoa Muffins<\/u><\/strong><\/p>\n<p><strong>Ingredients&nbsp;<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>3 ripe med bananas, mashed&nbsp;<\/li>\n<li>1\/4 cup coconut sugar&nbsp;<\/li>\n<li>2 eggs (or flax eggs)&nbsp;<\/li>\n<li>1\/4 cup cashew butter (or any nut butter)<\/li>\n<li>1 tbsp vanilla extract&nbsp;<\/li>\n<li>1 cup Ancient Harvest quinoa (cooked)<\/li>\n<li>1 1\/4 cup gluten free flour&nbsp;<\/li>\n<li>1 tsp baking powder&nbsp;<\/li>\n<li>1\/2 tsp baking soda&nbsp;<\/li>\n<li>1 tsp salt&nbsp;<\/li>\n<li>1 tsp cinnamon<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Directions<\/strong><\/p>\n<ul>\n<li>Combine wet ingredients in a large mixing bowl<\/li>\n<li>Add in dry ingredients, mix until all incorporated<\/li>\n<li>Pour batter into muffin tins with liners<\/li>\n<li>Bake at 350 for 20-25 minutes<\/li>\n<li>Will keep in fridge for 5 days or in freezer for 6 months. Just pop out when you want a sweet treat!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate Banana Bread&nbsp; Ingredients&nbsp; &nbsp; 6 large eggs, room temp 3 TBSP honey, or pure maple syrup 3 TBSP coconut &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Ancient Harvest Snack Recipes\" class=\"read-more button\" href=\"https:\/\/chefjudigallagher.com\/scrumptious\/ancient-harvest-snack-recipes\/#more-914\" aria-label=\"Read more about Ancient Harvest Snack Recipes\">Read more<\/a><\/p>\n","protected":false},"author":9,"featured_media":920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_cloudinary_featured_overwrite":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1,4],"tags":[301,302,303],"class_list":["post-914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-recipes","tag-ancient","tag-harvest","tag-snack-recipes","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/comments?post=914"}],"version-history":[{"count":0,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media\/920"}],"wp:attachment":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media?parent=914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/categories?post=914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/tags?post=914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}